Comments: Prep time: 10 min.; Cook time: 5 min.

1	cup	milk
3	tbl.	mustard (Asian sweet-hot-variety, if available)
2	tbl.	all purpose flour
1/8	tea.	dried thyme
1/8	tea.	salt
1 1/2	tbl.	white wine vinegar
2	tbl.	butter

• Whisk milk, mustard, flour, thyme and salt in small saucepan. Heat over med. high, stirring until thickened and slightly bubbly, 5 min.
• Remove pan from heat. Whisk in vinegar until smooth. Whisk in butter until melted and smooth. Serve warm.

  Makes about 1 1/2 cups